Amy's Mexican Soup

Amy's Mexican Soup

27 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h 25 m
  • Ready In

    2 h 45 m
Recipe by  RLITTLE1

“This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat the oven broiler.
  2. Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
  3. In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
  4. Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.

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Reviews (27)

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This is my new favorite soup recipe! Excellent flavor and easy to prepare. I added a few things to make it even more filling. First of all, I used two cans of diced tomatoes with Italian seasoning, undrained, instead of whole tomatoes and one can of diced tomatoes w/chilis. Then I used lots more garlic, minced (four cloves - you can never have too much garlic!) Then I added a cup of frozen corn and some leftover brown rice (probably 1 1/2 cups cooked). Lastly, I used some fresh chopped cilantro. I love rice in my soup, expecially since it absorbs the flavor and makes it hardier.



This is similar to the famous "soup Nazi" Chicken Chili soup. I make a version of this regularly. A couple suggestions to make it easier. 1) Brown the chicken in the soup pot, cook through and shred while you cook the aromatics in the pot. 2) Add a can of cream style corn to the soup. This is really delicious!!

Matthew F

Matthew F

I make a similar soup, though try to pack a few more vegetables in mine -- small cubed zucchini, carrot, corn and celery. Cilantro is a perfect bright accent to the soup, and I like to add small cubes of avocado as well - their buttery richness is a pleasant surprise!

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Amount Per Serving (12 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 906 mg
  • 36%

Based on a 2,000 calorie diet



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Caldo de Res (Mexican Beef Soup)


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Mexican Chili Soup